Carmelized cardamom bananas

Today I was reminded of my great grandmother’s village home in Palghat (south western border of Kerala & Tamil nadu) where we spent many summers with our cousins. We listened to stories about our great grandfather who worked in the army as a surgeon during british times. Upon retirement he promptly opened a village hospital to help others less fortunate. It didn’t come as a surprise to hear that he was so respected in those parts that they named a village after him. Lazing on the indoor swing, we watched the soft tropical rain fall outside. While my pattiamma busied herself in the innermost recesses of her home carefully selecting the ripest bananas to go into special desserts for her great grandchildren.

My Bahamian vacation filled my heart with those memories as I practiced yoga in a makeshift thatched shelter while all around rain pelted—a surreal experience that I hope you will also get a chance to experience some day. To top it all, I was treated to fried plantain. Of course knowing my penchant for healthy foods, you’d know I wasn’t going to just deep fry but offer you my way of gentle spice and light butter for tastes that softly explode in your mouth.

2 ripe bananas

Spice Mix
1.5 tsp ghee (clarified butter) or unsalted butter
1 tsp sugar or to taste
2 grains cardamom crushed

Serves 2

Preparation time
10 minutes

Pots n pans
Cast iron or non stick griddle


  1. Cut bananas diagonally into 1 ½ cm thick rounds. SOS One banana yielded about 7 rounds for me.
  2. Crush cardamom pods with mortar & pestle. Set aside.
  3. Heat griddle. Drizzle ghee on griddle and then add sugar. Let this carmelize & brown-takes about a minute.
  4. Place the cut banana on the carmelized sugar. Turn when bottom side is reddish brown. Flip again so both sides are cooked and crisp.
  5. Transfer to serving dish.
  6. Sprinkle powdered cardamom powder.

Health benefits
Cardamom is called the queen of spices and rightfully so. This is a fragrant spice that you might have tasted in chai tea. Cardamom is a great digestive so try to add just a hint to see your desserts come alive .

Fun facts
I kept getting cramps every time while swimming -a helpful swimmer suggested bananas for their potassium content. I’ve never really enjoyed raw food, so didn’t pay much heed to that advice. Today I remembered my Bahamian vacation, and my pattiamma’s memories came flooding so I made myself this delicious banana treat just a few minutes before my swim. I’m happy to report swimming was a breeze. No cramps, despite all the kicking, I felt good.

Suggested Pairing
I polished off my carmelized cardamom banana by itself quite easily. But i can easily picture serving it with ice cream or some toasted cashews to add that crunch to a warm and soft dessert. Or even with breakfast cereal or pancakes. Hope you enjoy this dessert just as much as I enjoyed reliving memories and creating it for you.

3 Comments Add yours

  1. Nirupa says:

    Sounds yummy Charu! Can’t wait to make it

    1. soulofspice says:

      I made it again Nirupa today with really really ripe bananas & it was so yummy, I ended up licking the spoon clean 🙂 hope you enjoy it..

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